I can’t help myself but do a bit more baking with pumpkin. These pumpkin ale cupcakes are the perfect fall treat! If you liked my pumpkin roll recipe I think you will really like these cupcakes. They are moist, fluffy and topped with a delicious cream cheese frosting.
Pumpkin Ale Cupcakes
1 yellow cake mix
1 cup canned pumpkin
3/4 cup Blue Moon Pumpkin Ale
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (optional)
1/2 teaspoon vanilla
2 -8oz packages cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 cup all-purpose flour
1/2 cup chopped nuts (I use pecans)
1/4 cup brown sugar
1 teaspoon cinnamon
6 tablespoons unsalted butter
Preheat oven to 350 degrees. Line muffin pans with baking cups. Stir cake mix, pumpkin, beer, eggs and 1/2 teaspoon cinnamon until just combined. Spoon batter evenly into pans. Bake cupcakes for about 15-25 minutes or until a toothpick inserted into middle comes out clean. Cool completely.
While cupcakes are baking. Make streusel by mixing together flour, nuts, brown sugar, and 1 teaspoon cinnamon in small bowl. Cut in 6 tablespoons butter until mixture is crumbly. Spread out on a large baking sheet that has been lined with parchment paper,silpator aluminum foil.
Bake streusel at 350 degrees for about 15 minutes, stirring every 5 minutes or so, or until desired crunchiness. Be careful it can burn easily. Cool completely.
For frosting, beat together cream cheese and 1/2 cup butter with electric mixer on medium speed until well blended. Mix in vanilla. Slowly beat in powdered sugar. Add a touch more powder sugar for a stiffer frosting.
Frost cooled cupcakes and top with streusel.
From pumpkin sheet cake to pumpkin chocolate chip cookies bring on the pumpkin for perfect fall baking. You will love this pumpkin bread recipe it is the best ever! If you need a yummy dip for a party my pumpkin cheesecake dip will be a hit! Did you know you can make pumpkin muffins with only three ingredient?